SLOW-COOKER BARLEY AND CHICKPEA RISOTTO

• 1-1/2 tablespoons extra virgin olive oil
• 3 carrots, peeled and chopped
• 3 garlic cloves, minced
• 1/2 head cauliflower, cut into small florets
• 1/2 small yellow onion, minced
• 4 sprigs fresh thyme
• 1-1/4 cups pearl barley, rinsed
• 1 can (15.5 ounces) garbanzo beans, rinsed and drained
• 2-1/2 cups less-sodium chicken or vegetable broth
• 1-1/4 cups water
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1-1/2 tablespoons fresh lemon juice
• 1/3 cup grated Parmesan cheese
• 3 tablespoons chopped fresh parsley

DIRECTIONS:

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1. Heat oil in large saucepan over medium-high heat. Add carrots, garlic, cauliflower and onion. Cook until vegetables being to soften, about 5 minutes, stirring occasionally.
2. Stir in thyme and barley; cook 2 minutes, stirring frequently.
3. Transfer mixture to slow-cooker bowl. Stir in garbanzo beans, broth, water, salt and pepper. Cook on high 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.
4. Remove and discard thyme sprigs; stir in lemon juice. Serve in warm bowls garnished with cheese and parsley.